Chewing Gum Consultant

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WACKER – Germany 28/05/2018

The German company that in 2017 launched the concept of 3D printed gum (link to my post on this) is focusing now on another concept: Deposited Chewing gum. Their ingredient “Capiva C 03“, which is compatible with the standard candy process allows the mass to be deposited, for instance in Mogul lines. Then, depending on the shape of the mould, the piece of gum will be completely different and, in any case different than the 3 or 4 conventional formats that we all know.

This concept of “Deposited Gum” was also developed by Cafosa in the late 90s. The Barcelona-based company developed a gum base called “Forma-T” which (unlike other gum bases) produced a mass which flowed enough to be deposited. This was marketed under the name “Gum To Mould”. As Technical Assistance Manager of Cafosa at that time, I tested this in Carle & Montanari chocolate depositors (we produced gums with shapes of any praline in the market), in Aasted Mikrowerk “Frozen cone” technology (we produced center filled gum with much more liquid -over 50%!- than any other gum in the market) and in APV Baker candy depositors (producing candy with gum in the center). We did not check the Mogul lines at that time, which is something that Wacker is now doing. Later in the development, other companies joined the project, like Firmenich from the flavouring point of view, or Roquette for the sweeteners. This is an extract from Cafosa’s website in 2007:

 

Magic Chewing gum

Cooperating with Cafosa, the world’s leading gum base supplier, the French company Roquette has developed a new approach to applying sugar-free ingredients to current deposited technology.

The sugar-based Gum to Mould or deposited gum technology developed by the leading gum base supplier Cafosa offers chewing gum manufacturers the opportunity to develop new concepts in product shapes, colour combinations and centre-fillings. It also helps sweet producers to extend the boundaries of their existing product range to include chewing gum-type products.

Using Cafosa’s special gum, Roquette has been able to create a formula that takes advantage of the combination of two polyols, Maltisorb maltitol and Xylisorb xylitol. The formula has been successfully tested in chewing gum production at Baker Perkins, the depositing process specialist.

These results, which could not be achieved with conventional chewing gum processing, include chewing gum filled with a flavoured liquid centre; stripped chewing gums with different colours; chewing gum in a sugar-free, hard-boiled candy; coated chewing gum.

International Food Ingredients. Nº 1 2007 
I think that Cafosa eventually dropped this idea, but now Wacker is taking it with a new approach and with better results.
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Encapsulated Sweeteners – Tastetech – UK 07/11/2017

Filed under: Research — Joan Mestres @ 3:06 PM
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The British company Tastetech has launched an interesting  study on the use of encapsulated high intensive sweeteners (HIS) in chewing gum formulations.

They claim that the use of such encapsulated HIS:

  • Extend chew time
  • Allow dosing at lower levels
  • Are easy to use with current manufacturing techniques
  • Allow for the creation of unique sweetener blends

You can download the study under this link: Tastetech HIS chewing gum or visit the company’s website at www.tastetech.com

 

3D food 15/02/2017

Filed under: Production & Machinery,Research — Joan Mestres @ 10:06 AM
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In this post I will allow myself to move outside the world of chewing gum and jump into the larger “food industry” field.

After the eye-opening experience I had during last ISM, and that I discussed in previous posts, about the production of 3D chewing gum, I’ve done a bit of research on internet on the 3D Food printing matter. I have found a few interesting things that I’d like to share with you.

For sure this field (making food with a 3D printer) is complete novelty in all aspects. However there are restaurants that are already using this technology. I found one not far from home:

MIRAMAR in the Costa Brava, about 100km north of Barcelona (and not far from where the world-famous Ferran Adria’s “El Bulli” was located) is one of them. Miramar’s Chef Paco Pérez, with 2 Michelin stars experiements and develops 3D dishes.

This is a link to an interesting article in the New York Times that discusses some of the issues and controversies which curound this fascinating new paradigma. Will this machines become part of a common kitchen? What new possibilites do they offer in terms of tastes, textures, ingredients and composition of the food…?

Finally, a link to the website of Foodini the printer used by Paco Pérez, where you can side excellent pictures of 3D food and discover more about the machine. I reccommend the FAQs section!

 

Oral care claims – Perfetti 18/01/2017

Filed under: Research — Joan Mestres @ 5:30 PM
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Oliver Nieburg informs that Perfetti Van Melle has been fined with 180.000 Eur for misleading claims associated to their chewing gum (Mentos, Happydent, Vivident and Daygum). The company rejects the accusation and says that “All claims on products are in compliance with relevant food legislation and fully scientifically supported”.

I must admit that I always found this field (what claims can be associated to the product) very difficult. Maybe because I am chemist and not lawyer, so when I dive into all these different legislations in each country, the different definitions (e.g. what is considered “organic”, or what is “natural”, …) and what can be claimed or not… I get a bit confused. However, it is very exciting and interesting to see what goes on and to learn more and more about this.

 

Here the link to the article

 

Hemp Chewing Gum 12/01/2017

Filed under: New product,Research — Joan Mestres @ 1:24 PM
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I want to forward to you today the article published by Confectionerynews.com about the functionality of a chewing gum that contains Cannabidiol (CBD).

The article mentions that inital bioavailability studies show promising results and now the company AXIM Biotech (specialized on research of products containing cannabis) will start clinical trials directed to alleviate symptoms of Irritable Bowel Syndrome (IBS). The bioavailability studies have been conducted with chewing gum containg 30mg of CBD. The current product in the market contains only 10mg of CBD. It is marketed in the USA under the brand Canchew(R). See the link here for the website of the product: Canchew

The gum is made by tabletting process instead of the traditional extrusion process. This is more familiar to pharmaceutical companies and one the best solutions to use chewing gum as delivery system for active ingrendients. The tabletting process has many advanatges (e.g. is done at low temperature, so it does not damage the active ingredient) but also some disadvantages (the chewing profile of the final product is not as “good” as a standard chewing gum, due to the hardness and the dryness of the piece).

Here is the link to the full article from Confectionerynews.com

 

Chewing gum that changes flavour to detect disease 09/06/2015

Filed under: Research — Joan Mestres @ 11:55 AM
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Today I post about an advanced use of chewing gum. I attach a link to the article which describes the research that it is being conducted, within the EU frame, about the use of chewing gum for an early detection of some oral diseases.

This type of reasearch can lead to other interesting and useful applications in the future!

 

XYLITOL IN CHEWING GUM 01/04/2015

Filed under: Research — Joan Mestres @ 11:32 AM
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I leave you here a link to the article published in confectionerynews.com where you can see the discussion about the validity of the claim about the value of xylitol as oral care agent.

The article does not deal only about chewing gum. It mentions other products with xylitol (lozenges, toothpaste, …). The conclusion is that the effect is not as proven and clear as other studies suggest. Well… it is always good a bit of discussion and debate…